In a medium pot place tapioca pearls, water, coconut milk, rum and sugar. Cook on low heat until pearls are translucent and soft and the texture is pudding like. Place in fridge until cool.

In a stainless steel pot place puree, yolks, vanilla bean and sugar and whisk constantly over low heat until thick and creamy. Remove from heat and whisk in cubed butter. Place in fridge until cold.

In a mixing bowl mix together sesame seeds, milk powder, flour, brown sugar and a pinch of salt. Drizzle in melted butter and mix until crumbly. Place mixture on parchment lined cookie sheet and toast at 350 degrees until golden brown and crunchy. Allow to cool.

To assemble, take a bowl and layer the tapioca pudding, passion fruit curd, fresh fruit and crumble on top of each other.